Shrimp-and-Carambola Salad

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To save time, you can buy 1 1/4 pounds of cooked shrimp.
6 servings (serving size: 1 1/2 cups)


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1 1/2 pounds large unpeeled shrimp
1/2 cup fresh lemon juice
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups cooked penne (about 1/2 pound uncooked tubular-shaped pasta)
1 cup chopped fresh cilantro
1 cup sliced green onions
3 carambolas, each cut crosswise into 1/4-inch-thick slices (about 3/4 pound)
Boston lettuce leaves (optional)


Bring 6 cups of water to a boil in a large saucepan. Add shrimp, and cook 3 minutes or until done. Drain and rinse under cold running water. Peel shrimp, and chill.

Combine lemon juice, Dijon mustard, oil, water, salt, and pepper, and stir well.

Add chilled shrimp, pasta, cilantro, green onions, and carambola slices to lemon juice mixture, and toss gently to coat. Serve on lettuce-lined plates, if desired.

Created date

June 2004

Nutritional Information

Calories 245
Caloriesfromfat 24 %
Fat 6.6 g
Satfat 1.1 g
Monofat 2 g
Polyfat 2.8 g
Protein 18.3 g
Carbohydrate 27.8 g
Fiber 2.6 g
Cholesterol 129 mg
Iron 4.1 mg
Sodium 477 mg
Calcium 63 mg